An original starter for a surprise entry.
- 100g of fresh grated Casa del Sole 36 months Parmigiano Reggiano
- 50 g of almonds
- Gocce di Luce Acacia honey
Put the grated Parmigiano Reggiano in a baking tray covered with baking paper spreading the peeled and crushed almonds over it.
Put in a preheated oven for a few minutes until the cheese melts.
With a glass with a large opening cut out thin wafer-like disks and serve topped with Acacia honey.